large frying pan and jug

100g potato
100g carrot
100g courgette
5 tbsp oil
150g onion
3 garlic cloves
1 red chili
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground fenugreek
425ml water
50g FREEE Gram Flour
2 tbsp lemon juice
½ tsp salt
¼ tsp pepper

1. Chop the potato, carrot and courgette into 12mm/½” cubes.
2. Put the oil into a large frying pan over a gentle heat.
3. Slice the onion into the pan, cover and cook until the onion is translucent.
4. Finely dice the garlic and chili and add these to the pan.
5. Add the cumin, coriander, fenugreek, stir to combine and cook for a minute.
6. Add the prepared vegetables and mix with the onion and spices.
7. Pour the water into a jug, add the gram flour, and whisk well.
8. Pour into the pan and reduce the heat to low.
9. Simmer gently for 8–10 minutes, stirring from time to time, until the vegetables are cooked and starting to collapse.
10. Add the lemon juice, season with salt and pepper and stir to combine.